Sunday, August 7, 2011

Blackberry + Cabernet + Chocolate = Gelato Bliss

My favorite gelateria in Rome is owned by a man we lovingly dubbed the Gelato Nazi. Like the infamous Soup Nazi in New York, this man would banish you to the end of the line if the combination of flavors you ordered wasn't up to his liking. Tonight we picked up some pints of Ciao Bella at the grocery store. The Blackberry-Cabernet sorbet paired very well with the Belgian Chocolate gelato. Che squisito!

When I make my own's where I start.

2 C whole milk
1 C organic heavy cream
4 egg yolks
1/2 C organic raw sugar

1. In a medium saucepan, mix milk and cream. Warm until foam forms around the edges. Remove from heat.

2. In a large bowl, beat the egg yolks and sugar until frothy. Gradually pour the warm milk into the egg yolks, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.

3. Pour the mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight.

4. Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency.

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